This Palestinian standard specifies the requirements that must be met in the fruiting bodies of cultivated mushroom strains of the genus Agaricus (also known as Psalliota), to be supplied fresh to the consumer after packaging, with mushrooms intended for industrial processing being excluded.

Cultivated mushrooms are classified into the following commercial types, which are first divided into two main groups:

1. Uncut mushrooms, in which the lower part of the stipe is not cut.
2. Cut mushrooms, in which the lower part of the stipe is cut.

In both groups, the developmental stages of the mushrooms are distinguished as follows:

1. Closed mushrooms, in which the cap is completely closed.
2. Veiled mushrooms, in which the cap is attached to the stipe by a veil.
3. Open mushrooms, in which the cap is open (open or flat cap with slightly downward-curved edges).
4. Flat mushrooms, which are fully open (the edges of the cap are not concave or excessively turned upward).

Cultivated mushrooms are also classified according to their color into:

1. White mushrooms.
2. Brown or chestnut mushrooms.